Print

Instant Pot Beets

5 from 1 reviews

Instant Pot Beets take 20 minutes to cook in your pressure cooker and come out super tender and delicious.

  • Author: Olena of ifoodreal.com
  • Prep Time: 3 minutes
  • Cook Time: 20 minutes
  • Total Time: 23 minutes
  • Yield: 3 cups 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: North American
Scale

Ingredients

  • Up to 5 lbs beets (I used 2 lbs)
  • 1 cup water

Instructions

  1. Wash beets and trim off the root part and the leafy and top part.
  2. I used medium to large beets. To make sure they cook evenly, I cut large beets in half.
  3. In Instant Pot, add 1 cup water. Place beets into a steamer basket and inside the Instant Pot. If you don’t have a basket yet, add trivet and place beets on top.
  4. Close the lid, turn pressure valve to Sealing and cook on High Pressure for 20 minutes.
  5. Release pressure immediately using Quick Release method and open the lid.
  6. Test beets for doneness by poking with the knife. If the knife pierces flesh without much resistance, beets are ready. It should feel like cutting soft butter. If not, close the lid and cook for 10 more minutes.
  7. Cool off beets under cold running water for a few seconds right in the basket. And then a little bit more until safe to handle. If not using steamer basket, use tongs and remove into a bowl. The goal is to remove beets from hot Instant Pot to cool off faster.
  8. To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off. I am not a fan of using plastic gloves for environmental reasons.
  9. Your beets are ready. Enjoy as a side dish or make a beet salad.

Store: Refrigerate peeled, whole or sliced beets in an airtight container for up to 5 days. Do not freeze.

 Did you make this recipe? Please give it a star rating in the comments.